Description

If you love classic desserts, this Old Fashioned Coconut Cream Pie is a must-try! It’s rich, creamy, and filled with the delightful flavor of toasted coconut. Perfect for special occasions or just to satisfy your sweet tooth, this pie is sure to become a favorite in your home. Let’s dive into the recipe!

Ingredients

1 cup sweetened flaked coconut
3 cups half-and-half
2 large eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9-inch) pie shell, baked
1 cup frozen whipped topping, thawed

Instructions

1. Preheat the Oven:
Start by preheating your oven to 350 degrees F (175 degrees C).

2. Toast the Coconut:
Spread the sweetened flaked coconut on a baking sheet. Bake it in the preheated oven, stirring occasionally, until it’s golden brown. This should take about 5 minutes. Keep a close eye on it to prevent burning.

3. Prepare the Filling:
In a medium saucepan, combine the half-and-half, beaten eggs, white sugar, all-purpose flour, and salt. Mix these ingredients well to ensure a smooth consistency.

4. Cook the Filling:
Place the saucepan over low heat and bring the mixture to a gentle boil, stirring constantly to avoid lumps. Continue cooking, while stirring, for an additional 2 minutes after it reaches a boil. This will help thicken the filling to the perfect consistency.

5. Add Toasted Coconut and Vanilla:
Remove the pan from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract. The toasted coconut adds a wonderful texture and flavor to the creamy filling. Reserve the remaining toasted coconut for topping the pie later.

6. Fill the Pie Shell:
Pour the prepared coconut filling into the baked pie shell. Smooth the top with a spatula, and then chill the pie in the refrigerator until it’s firm, which should take about 4 hours.

7. Add Whipped Topping and Toasted Coconut:
Once the pie has set, top it with thawed whipped topping. Sprinkle the reserved toasted coconut on top for a beautiful, crunchy finish.

Notes

Serving Tips

Best Served Chilled: This Old Fashioned Coconut Cream Pie is best served chilled to enhance its creamy texture. After the pie has set in the refrigerator, slice it and serve immediately for the freshest taste.
Garnish Options: For an extra touch, you can add fresh fruit like sliced strawberries or kiwi alongside each slice. A light dusting of powdered sugar or an extra dollop of whipped cream also makes for a beautiful presentation.
Perfect Pairings: This pie pairs wonderfully with a cup of coffee or tea. The richness of the coconut cream is balanced perfectly by the slight bitterness of coffee or the subtle flavors of tea.

Storage Tips

Refrigeration: Store the pie in the refrigerator, covered loosely with plastic wrap or foil, to keep it fresh. It will stay delicious for up to 3-4 days. The whipped topping may lose some of its fluffiness over time, but the pie will still taste great.
Avoid Freezing: It’s not recommended to freeze this coconut cream pie. The filling may separate and become watery upon thawing, which can affect the texture and overall quality of the pie.
Serving Leftovers: When serving leftover pie, it’s best to take it out of the refrigerator about 10-15 minutes before serving. This allows the filling to soften slightly, making it easier to slice and enjoy.

Transporting the Pie

Keep it Cool: If you need to transport the pie, make sure it stays cool. Use an insulated cooler or bag with ice packs to maintain the temperature, especially if traveling in warm weather.
Secure the Topping: If you’re transporting the pie for a gathering, consider adding the whipped topping and toasted coconut garnish just before serving to keep the presentation fresh and intact.